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Double whammy arrabbiata
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Total Time:
30 minutes
Spicy sauce with fresh and dried chilies for a bold flavor punch.
Ingredients:
  • 4 fresh red chillies
  • olive oil
  • 2 cloves of garlic
  • 3 anchovies (in oil)
  • 1 teaspoon dried oregano
  • 1 x 400 g tin of plum tomatoes or 400g passata
  • 400 g dried pasta
  • 2 slices of bread
  • 3 cloves of garlic
  • 1 dried chilli
Instructions:
  • Pierce fresh whole chillies all over with a small sharp knife and place in a large frying pan. Cover with about 1cm of oil and simmer over low heat for 10 minutes until softened. Discard most of the infused oil. Slice the garlic, then add to the pan with anchovies and oregano. Sauté gently. Stir in canned tomatoes and bring to a boil. Cook pasta as directed. Make pangrattato by processing bread with salt. Sauté garlic in oil, add dried chili, then breadcrumbs. Cook until golden and crispy. Toss drained pasta with sauce. Serve in bowls with a whole softened chilli, sprinkle with pangrattato, and enjoy.

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